Encurtidos Recipe

Wash jalapeños. Slice off the stem ends and make a lengthwise slit on one side of each pepper to allow filling but keep them intact. Optional: remove seeds for milder heat using a small spoon.

In a small saucepan combine white vinegar, water, sugar, kosher salt, smashed garlic, peppercorns and bay leaf. Bring to a simmer over medium heat until sugar and salt dissolve, about 3–4 minutes.

Place jalapeños in a heatproof container or jar. Pour hot brine over peppers, ensuring they are submerged. Let cool to room temperature, then cover and refrigerate at least 2 hours (overnight preferred) to pickle and mellow the peppers.

While peppers pickle, prepare the shrimp: dry shrimp with paper towel and chop coarsely into small pieces (about 1/4-inch). If using small shrimp, mince until a coarse paste that will hold together when mixed with cheese.

In a bowl combine chopped shrimp, crumbled queso ranchero, chopped cilantro, lime juice, ground cumin, salt and black pepper. Mix until evenly distributed. Taste and adjust seasoning. The mixture should be cohesive but slightly loose — it will firm up when chilled.

Chill the filling in the refrigerator for at least 15 minutes to firm slightly, making it easier to stuff the peppers.

Drain pickled jalapeños well. Using a small spoon, carefully fill each jalapeño with about 1 tablespoon of the shrimp-queso mixture, packing gently but not overfilling. Close the slit; secure with a toothpick if needed. Lightly dust each stuffed pepper with 1–2 teaspoons of the reserved 1/4 cup flour to help batter adhere.

Make the batter: in a shallow bowl whisk together eggs, milk, 3 tablespoons flour, cornstarch, baking powder and 1/2 teaspoon salt until smooth and slightly frothy. Batter should be thick enough to coat but still pourable; if too thick, add up to 1 tablespoon milk.

Heat vegetable oil in a deep skillet or small pot to 350°F (175°C). There should be about 1–1.5 inches of oil to shallow-fry the peppers. If you don’t have a thermometer, test with a small drop of batter — it should sizzle and brown in about 30–45 seconds.

Working in batches, dip each floured, stuffed jalapeño into the batter to fully coat, letting excess drip off briefly. Carefully lower into hot oil, frying 2–3 minutes per side until golden brown and crispy and the shrimp filling is cooked through (shrimp pieces will be opaque). Do not overcrowd the pan.

Remove fried encurtidos to a paper towel–lined tray to drain. Keep warm in a low oven (200°F/95°C) while you finish remaining peppers.

While frying, make the Salsa Española: in a small bowl combine chopped tomatoes, finely chopped onion, green bell pepper, minced garlic, olive oil, red wine vinegar, sugar, salt and black pepper. Stir and let sit 5–10 minutes for flavors to meld.

Taste and adjust seasoning. Stir in chopped parsley. If you prefer a smoother salsa, pulse briefly in a food processor for a few seconds — but keep it slightly chunky for topping.

Arrange warm fried encurtidos on a serving platter. Spoon 1–2 teaspoons of Salsa Española over each fried pepper (or serve salsa on the side). Garnish with fresh cilantro leaves and lime wedges.

Serve immediately while hot and crispy. Provide extra toothpicks for holding. Estimated serving size: 2–3 peppers per person as an appetizer.